Western suburbs taste great

Feeling the love in Hoppers Crossing

While we enjoyed our first visit to Glory We Cafe, the chances of return visits seemed slim at best, especially given the options we have in the greater western suburbs for the sort of food it serves.

But since that visit, a few things have happened – with the upshot being the Glory We crew have earned our return custom through their goodwill, sincerity and dedication in engaging with their customers.

For one thing, they have made the switch from plastic, disposable implements and receptacles to those of a more re-usuable variety.

We don’t know or care if Consider The Sauce had anything to do with them making that change – we are simply happy that they have.

For another, we couldn’t help but notice the regular updates on their Facebook page in which they have been introducing new, alluring and seemingly authentic dishes of a Singaporean and Malaysian nature.

So off we go for Sunday lunch!

That Glory We remains a rather charmless, utilitarian space is well and truly compensated for by depth of the warm and caring service that is bestowed upon us on our return visit, service way above that we commonly expect from such places.

Combined with reliably good and sometimes very good food and the lack of alternatives in this general neighbourhood, we reckon Glory We fully deserves whatever good reputation it is earning as a westie hotspot.

The same photos that have appeared on the joint’s Facebook page grace the walls of the restaurant, so we take only a few minutes to make our selections.

Mee goreng ($9.50) looks nothing special – like what might get served in any old shopping centre food court, in fact.

Our second dish is the subject of today’s Glory We Facebook post: “XO Sauce Fried Carrot Cake – Introducing our NEW weekend delicacy which is a common dish in Singapore which Singaporeans eat throughout the day whether at breakfast, lunch, dinner or even supper. This dish consist of stir-fried cubes of raddish cake. You can order it fried with or without sweet black sauce. To order one fried with sweet black sauce, you have to tell our friendly staff you want it ‘black’.”

She told us it’s a delicious dish “when made right”, but to be cautious when it comes to the “black” version as she finds it a bit on the cloying side herself.

So we order and don’t ask for dark – and end up with the dark variety ($9.50) anyway.

It’s OK and Bennie likes it but, truthfully, I do find it too rich and oily.

Our bemusement over what we’ve been provided sparks some charming back-and-forth dialogue with the staff, with the chef explaining that the dark version is a Singaporean preference and light a Malaysian one.

“That’s OK – we’re Malaysian,” I proclaim.

(Cue much laughter all ’round …)

So we’re served a plate of the lighter variety of the Glory We CafeXO Sauce Fried Carrot Cake at no charge.

(It’s important to acknowledge that this generosity and level of customer care would have been afforded us no matter who we were or that the staff members eventually twigged that we were food bloggers or some other sort of busybodies.)

Ahhh, this is more like it – and much more to both our liking.

There’s a lighter touch going on here and much more textural variety, with theraddish cake pieces having nicely tanned and crisped exteriors.

At this stage of our meal, though, it’s more than we can consume so what’s left goes home with us.

If this dish, no matter how good, is unlikely to become a firm CTS favourite, we’ve had such a fine time at Glory We that this place already is.